Tired of classic pumpkin or pecan pie and looking for something new to try over the holidays? Look no further! This delicious desert is one you’ll quickly fall in love with. The hardest part is not sneaking bites every time you walk into the kitchen.
Thank you, Lindsey, for this wonderful dessert recipe! It was delicious!
INGREDIENTS
For the crust:
- ¼ cup very cold water
- 2 cups flour
- 1 ½ tablespoons sugar
- 1 teaspoon salt
- ½ cup butter-flavored shortening
- 6 tablespoons salted butter
- ½ egg, beaten
For the pie:
- 4 eggs
- 2 cups granulated sugar
- ¼ cup cornstarch
- ½ teaspoon salt
- ½ cup flour, spooned and leveled
- 3 cups raw cranberries
- 2 tablespoons cold butter, cut into pieces
- water, for brushing
- coarse sugar, for sprinkling
- Sugared cranberries, for garnish
CRUST DIRECTIONS
Measure out ¼ cup of water into a glass measuring cup and stick it in the freezer.
Then, whisk together flour, sugar, and salt in a large bowl. Add the shortening and butter. Using a pastry cutter or fork, cut into the mixture until it looks like coarse crumbs. Take care not to overdo it! Then set aside.
In a small bowl, beat one egg. Pour out half the mixture. Add the remaining ½ egg to the ¼ glass of water in the freezer. Beat well and then add the butter/flour mixture. Stir or knead the mixture until it is coming together (Note: if the dough is crumbly, add up to a tablespoon of ice water). Divide the dough in half and then place in the freezer. Leave in for approximately two hours or until very firm, and then let the dough warm back up to room temperature.
Generously sprinkle flour onto a sheet of parchment paper or your workspace, rolling the dough with a rolling pin into a circle. Then, invert the parchment paper into a deep, 9×9” pie pan. Gently peel the dough from the parchment paper. Arrange the crust and trim edges as necessary/desired.
PIE DIRECTIONS
Preheat the oven to 400° F.
In a stand mixer or large bowl, beat eggs on medium speed for two to three minutes or until they are a light-yellow color. Then, add the sugar and beat on medium for one more minute. Then, add the cornstarch. Make sure to scrap the sides of the bowl to get everything to mix thoroughly. Next, add the salt and flour and again, beat well.
Then it’s time for the cranberries. Stir these in with a rubber spatula.
Pour the mixture into the pie crust you made earlier. Using a pastry cutter or fork, cut the butter into coarse crumb-sized pieces and sprinkle over the mixture.
Transfer the top crust over the pie and seal the edges. Brush the top crust with water and sprinkle with up to a tablespoon of coarse sugar. Make sure to use a sharp knife to vent the pie.
Next, cover the pie completely with foil that has been sprayed with non-stick Pam. Bake on a cookie sheet in for roughly 55 minutes. Then, uncover the pie and continue to bake for an additional 15 minutes or until the crust is firm and golden in the center.
Remove the pie from the oven and let stand until it is at room temperature (at least a few hours, preferably overnight).
Once the pie has cooled, garnish with sparkling sugared cranberries and enjoy with your favorite ice cream.
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